Tatsoi & Sunflower Pesto

Oct 9, 2013

One of the farms near me grows delicious tatsoi (you can read more about it here). It’s great in any spinach dish and also makes a particularly tasty pesto. If you can’t find it near you, just use baby spinach or baby kale. ┬áThis time of year I tend to get kind of hoardy at the farmer’s market, making and freezing sauces as I go. You may choose to eat the pesto right away or freeze it – especially if you make a double batch. Another thing to consider is freezing it in ice cube trays, which is the perfect amount for a single portion this winter. You can think beyond pasta and spread it on bread or, as in the the photo, on chicken cutlets or cod.

Tatsoi &Sunflower Pesto

8 oz fresh Tatsoi (or other baby green), washed and set to drain

1/3 - 1/2 cup good olive oil

2 cloves garlic, crushed

1/3 cup grated parmesan cheese

1/4 cup sunflower seeds

1 tsp lemon juice

flaky sea salt to taste

Pick through the tatsoi for any tough ends and remove. In food processor, drizzle a little bit of the oil (this just makes it easier for the greens to blend). Place all of the greens inside. Add the garlic and nearly all of the oil. Pulse a couple of times. Add the seeds a pulse a few more times. Add the cheese, lemon juice, and bit of salt. Pulse until a thick sauce is formed. If you want the sauce thinner, add more oil. It is rich and will cover about 1 1/2 lbs pasta.

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